Easy Holiday Party Appetizer: Baked Portobello Mushrooms

Appetizers, Food Porn Friday, Food

Image credit: Cooking Without Limits

Holiday parties are in progress and folks are serving up more than the typical meatballs, boiled shrimp, chips, and dip. Buffet spreads are looking more festive and extremely appetizing. So today, on Food Porn Friday I am featuring this easy and artistic appetizer recipe that I found for Baked Portobello Mushrooms from my friend at Cooking Without Limits.

Click here for more information, and other delightful recipes from Cooking Without Limits. Bon appetit y’all!

Ingredients:

  • 10 Portobello mushrooms
  • 200 g Salty cheese
  • 1 – 2 Tomatoes
  • 200 g Homemade sausage
  • Pepper
  • Chili flakes (optional)
  • Olive oil

Directions:

Preheat the oven to 200 degrees Celsius. Brush the mushroom cap on both sides with olive oil and season with pepper. Place on a baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.

Take the mushrooms out and mound the cheese, sprinkle chili flakes and on top of the cheese put 2 slices of sausage.

Bake the stuffed mushrooms until the cheese is melted, 5 – 10 minutes.

Serve them hot with a half slice tomato on top.

Happy Holidays and Happy #FoodPornFriday!

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Smothered Honey Mustard Chicken on Food Porn Friday

Smothered Honey Mustard Chicken, In Dianes Kitchen, Poultry, Chicken

Image Credit: indianeskitchen.com

I am always in the market for a different recipe for chicken. My blogging friend Diane from In Dianes Kitchen featured a recipe for Smothered Honey Mustard Chicken on her blog that looks absolutely delicious. As a matter of fact, Diane noted that this is definitely one of the best chicken breast recipes she has ever made. Below are the ingredients for making this incredible mouthwatering dish:

Smothered Honey Mustard Chicken

  • Difficulty: easy

Ingredients

4 boneless skinless chicken breasts, pounded to about 1/2″ thick

Lawry’s Seasoned Salt, to taste

6 slices bacon

1/4 cup regular mustard

1/3 cup honey

2 Tbl mayonnaise (I used my homemade)

2 tsp dried onion flakes

4 oz can mushrooms, stems and pieces

1-2 cups shredded cheddar cheese, or your favorite cheese

Directions

•Place chicken flat on a plate and sprinkle with Lawry’s Seasoned Salt. Cover and refrigerate for 30 minutes.

•In a large pan over medium heat, cook bacon until crisp. Set aside the pan and the grease for later. Place bacon on a paper towel. Let cool and crumble.

•Prepare the honey mustard by mixing the mustard, honey, mayonnaise and dried onions in a small bowl, set aside.

•Preheat oven to 350 degrees.

•Heat the bacon grease over medium heat until hot. Add chicken and cook about 5 minutes on each side.

•Spray a 9″ x 13″ baking pan with cooking spray.

•Place chicken flat into the pan. Pour all of honey mustard all over the top of the chicken.

•Place crumbled bacon on top of chicken.

•Place mushrooms on top of the chicken.

•Sprinkle shredded cheese on top of the chicken.

•Bake for 30 minutes until the chicken is cooked through and the cheese is melted then serve.

For more information on step-by-step instructions and images for this recipe, click here. While you are on her website, check out some of Diane’s other tempting recipes to dazzle your hungry palate. Thanks, Diane and Bon appetit y’all!

Happy #FoodPornFriday!

Get Ready to Celebrate National Fritters Day

National Fritters Day, Fritters, Fried Food, allrecipes.com

Image credit: http://allrecipes.com

Ah, the fritter. That delectable small cake made with a primary ingredient (mixed with batter and fried) is found in many international cuisines. Fritters can refer to a dessert, main food course or served as a side dish like a fried apple ring, pineapple ring or a slice of potato. As we prepare for National Fritters Day, celebrated annually on December 2, we are featuring this recipe (stanielcaysarah) for Lion’s Den Lobster Fritters (Gluten Free) from the kitchen of AllRecipes.

Ingredients

Prep
15 minutes
Cook
20 minutes
Ready in 35 minutes

6 servings
444 cals

Turkey and Sweet Potato Frittata Anyone?

If you made a big spread for Thanksgiving, after two days, you are not as excited about eating more of the holiday’s traditional turkey, ham and fixin’s! So here’s a quick, delicious and nutritious recipe for Leftover Turkey and Sweet Potato Frittata from Gina Homolka in the kitchen of Skinny Taste. This dish can be served for breakfast, lunch, dinner or with a salad. Yummo! Bon appetite and Happy After Thanksgiving Day!

INGREDIENTS:

5 large eggs
3 large egg whites
1 tsp kosher salt
freshly cracked black pepper
1 oz grated Gruyere cheese (omit for Whole 30)
2 teaspoons olive oil
1 small onion, chopped
12 ounces peeled Sweet Potatoes, diced into 1/2-inch pieces
1 tsp fresh or 1/2 tsp dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
6 oz leftover turkey breast, chopped
1 loose cup baby spinach, roughly chopped

DIRECTIONS:

-Preheat the oven to 400°F.
-Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.
-Heat a 10-inch nonstick oven-safe skillet over medium heat.
-Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
-Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.
-Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.
-Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
-Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.

NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1 wedge

Amount Per Serving:
Smart Points: 5
Points +: 4
Calories: 170
Total Fat: 8g
Saturated Fat: g
Cholesterol: 178.5mg
Sodium: 463mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 0g
Protein: 16.5g

Happy After Thanksgiving Day on #FoodPornFriday!

Grab a Cup of Tea and a Slice of Gingerbread Quick Bread Lemon Glaze

Oh, the aromatic smell of freshly baked bread. Your mouth waters uncontrollably as you get a whiff of that tantalizing smell coming from the oven. Today, we celebrate National Homemade Bread Day with this awesome Gingerbread Quick Bread Lemon Glaze recipe from the kitchen of WillowBird Baking. Check it out and give it a try!

Gingerbread Quick Bread Ingredients:
2 cups all-purpose flour
1 cup light brown sugar, packed
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsulphered light molasses
1 cup buttermilk
1 egg
1/4 cup canola oil
1 tablespoon vanilla extract

Glaze Ingredients:
1/4 cup confectioners’ sugar
1/2 teaspoon lemon extract
1-3 teaspoons milk
lemon zest

Directions:
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and line the bottom with a square of greased parchment. In a large bowl, whisk together flour, brown sugar, baking soda, spices, and salt. In a separate medium bowl, whisk together buttermilk, egg, oil, molasses, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined. Pour batter into prepared loaf pan. 

Bake 45-50 minutes or until a wooden skewer inserted in the center comes out with just a few moist crumbs. Run a thin knife around the sides of the bread to loosen it in the pan before letting it sit and cool for just 10 minutes. Invert the pan onto a long sheet of aluminum foil. Immediately fold the foil over the bread and secure very tightly to trap the steam in. Let the loaf cool inside the foil for at least an hour. Whisk together the glaze ingredients and set the loaf on a serving platter. Pour the glaze over the top, garnish with a little extra lemon zest, and serve.

Happy #NationalHomemadeBreadDay on #FoodPornFriday

A Nutty Celebration During Peanut Butter Lovers Month

Peanut Butter Lovers Month, Deep Dish Peanut Butter Pie, Peanut Buter

Image credit: yammiesnoshery.com

It’s November and time to celebrate Peanut Butter Lovers Month. Oh, how many ways can we count why we love peanut buttery treats? Well, here’s a recipe for a decadent treat that combines the salty with the sweet. The following recipe for this Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust, courtesy of Yammie’s Noshery is a “forget about the calories and dive into this dish of oozy deliciousness” experience.

Peanut Butter, yammiesnoshery.com, Deep Dish Peanut Butter Pie, Peanut Butter Lovers Month

Image credit: yammiesnoshery.com

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust

6 cups pretzels, crushed well (about 3 cups of crumbs)
1 1/2 sticks (3/4 cup) melted butter
1/4 cup granulated sugar
1 cup milk chocolate chips

2/3 cup peanut butter
8 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)

Reese’s Peanut Butter Cups for topping

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling.

Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese’s Cups if desired. This can be frozen or refrigerated until you want to eat it.

Happy #PeanutButterLoversMonth on #FoodPornFriday

There’s Nothing Chilly About This Homemade Turkey Chili

Chili, Turkey Chili, Comfort Food, Food Porn Friday

Image Credit: ambitiouskitchen.com

Ahhhh…that all familiar chill is in the air and time to kick off our season by diving into that comfort food zone to make us snuggle up and delight our palate. What is more comforting than sinking your tastebuds into a bowl of homemade chili?

I came across this recipe for The Best Healthy Turkey Chili from Monique at Ambitious Kitchen. As a great “drop the mic” complement to your dish, Monique suggests serving honey pumpkin cornbread muffins. Yummo! Time to get your pot hot! Bon Appetit!

INGREDIENTS
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream

INSTRUCTIONS

Place oil in a large pot and place over medium-high heat. Add in onion, garlic, and red pepper and saute for 5-7 minutes, stirring frequently. Next, add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper, and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans, and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
Makes 6 servings, about 1 1/2 cups each.

Happy #FoodPornFriday!